Taught by Laena McCarthy
Laena is Founder and CEO of Anarchy in a Jar, a jam and mustard company based in Brooklyn. She grew up making traditional jam with her family in New York’s Hudson Valley, and after a career in science and academia decided to make her passion for jamming into a business. Founded in 2009, Anarchy in a Jar makes all natural condiments, cooked by hand, all natural, and made primarily with produce from local and small farms. You can find the jams at many grocery stores and cheese shops throughout the US.
Laena is also an herbalist, wellness maven, and birth coach, supporting women and helping empower their bodies through childbirth and life's vagaries. She launched her beauty line, Edible Beauté, in 2016, using edible organic herbs and oils to feel good and nourish the skin.
Anarchy in a Jar has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, New York Magazine, Bust, Elle Japan, Tasting Table, Food & Wine, and Saveur. Laena's cookbook, Jam On: The Craft of Canning Fruit, was published with Penguin in 2012.
Truth: learning to preserve fresh fruits and veggies is the most liberating (and fruitful) skill I've mastered. I'm still amazed at how fun and easy urban canning can be; and I look forward to sharing my passion for putting things up with you.
In this demonstration-based class you'll learn the simple steps of homemade jam, from cooking and jelling, to processing and sealing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history. Finally, we'll sample the delicious fruits of the jam we've made as a group, and you'll get recipes, tips and a four-ounce jar to take home.
Skill level: beginner; but those with jam skills are welcome to join and learn some new tricks.
You'll walk away with the ability to:
* source and select ingredients
* cook and preserve fruit, while maximizing flavor
* fill and process jars for shelf-stable jam
* share your homemade jar of jam with friends!
(class size: 12; demonstration, some hands on, + lecture with q+a. We'll use a combination of seasonal fruits for this class.)